Dry pot chicken feet
Ingredients:
500 grams of chicken feet, two potatoes, 5 peppers, green onions, millet peppers
< p> Method:1. Wash the chicken feet you bought first, then pour cold water into the pot, add the chicken feet and cook them together. After boiling, do not rush to take them out and boil them a few more times...this Remove the floating matter from the chicken feet and wash them with warm water.
2. Cut the peppers into tubes, cut the green onions into long strips, slice the garlic, shredded ginger, cut the millet pepper in half... Slice the potatoes, fry them until they are medium-cooked, remove them and set aside.
3. Heat oil in a hot pan. When the oil is 80% hot, add Sichuan peppercorns, add chicken feet and stir-fry together.
4. Stir-fry the chicken feet until the water is dry, move the chicken feet to one side of the pot, then add two spoons of bean paste into the oil, stir-fry dark soy sauce, garlic, and shredded ginger until fragrant, and mix with the chicken Fry the claws together.
5. Then add the fried potatoes and stir-fry together. Finally, add the peppers and green onions. Stir-fry for a few times. Add salt and MSG and stir evenly.
Dry pot duck
Ingredients:
?Duck, a bottle of beer, water-cured fungus, mushrooms, onions, garlic, peppers, coriander, garlic sprouts
p>Method:
1. First, put the watery fungus and shiitake mushrooms into a clean pot, drain away the water, and scoop them up.
2. Add oil to the pot and sauté the onion, garlic and chili until fragrant.
3. Pour in the duck meat and fry until both sides are golden brown and the meat is slightly dry.
4. Move the meat to the side, and pour the dried fungus and shiitake mushrooms into the remaining oil in the pot. Fry it and add a little salt. Then stir-fry with duck meat.
5. Pour about half a bottle of beer, cover it and simmer. Simmer until the soup is almost dry.
6. Place garlic sprouts, Chinese cabbage, mushrooms, fried taro balls, and fish balls in the pot and simmer for a while.
Dry pot fat sausage
Ingredients:
Fat sausage, green onion, garlic, ginger, pepper, dried chili, pickled ginger, pickled chili, green pepper, cucumber, Green bamboo shoots and carrots
Method:
1. Wash the purchased pig intestines repeatedly with flour and vinegar, and then rinse them with water several times. Cut into small pieces and set aside.
2. Put the large intestine into a pot of cold water. Pour in 2 tablespoons of white wine or cooking wine.
3. Add a few green onions and ginger slices and cook over high heat for 20 minutes. Remove and set aside.
4. Add oil to the pot. When the oil is cold, throw in a dozen peppercorns and slowly stir-fry until fragrant. Then add the green onions, garlic, shredded ginger, dried chilies, soaked ginger shreds, and pickled chili peppers. Continue to stir-fry.
5. Fry out the aroma of the seasoning, pour in the large intestine, add a spoonful of oyster sauce, a spoonful of dark soy sauce, color and stir well, add some salt and a spoonful of sugar.
6. Pour boiling water to cover 1/2 of the ingredients, stir well, cover the pot and simmer until the juice dries up. Add green peppers, carrots, celery and other vegetables first.
7. Add cucumbers, bamboo shoots and other relatively mature vegetables, stir-fry a few times, sprinkle with a little MSG and turn off the heat
Dry pot spareribs
Ingredients:
Pork chops, lotus roots, enoki mushrooms, onions, red peppers, bell peppers, celery, tempeh, garlic, ginger, dried chilies, peppercorns, cinnamon, star anise, bay leaves, cooking wine, dark soy sauce, Light soy sauce, water starch, salt, pepper oil, chicken essence, cumin
Method:
1. Cut the ribs into small pieces, marinate with light soy sauce, water starch, and cooking wine for about 10 Minutes
2. In the oil pan, fry the ribs at 180 degrees until the ribs are 8 mature and the surface turns brown
3. Slice the lotus root and cut the green and red peppers and onions into cubes , cut the celery into sections, smash the ginger and garlic with a knife
4. Add a little oil in the pot, sauté the ginger, garlic, dried chili pepper, pepper, bay leaves, cinnamon, star anise, and tempeh
5. After sautéing until fragrant, first add the lotus root slices and stir-fry. After the lotus root slices are cooked, add the ribs, onions, green and red peppers, enoki mushrooms and celery in order, stir-fry appropriately in between
6. Vegetarian dish quick When stir-fried, add dark soy sauce, pepper oil, salt and chicken essence to taste
Griddle Chicken
Ingredients: Chicken, green pepper, garlic, dried red pepper, cinnamon, ginger
Accessories: blended oil, lard, dark soy sauce, cooking wine, bean paste, pepper, salt, chicken essence
1. Cut the chicken into small pieces, season with cooking wine, salt, pepper, Marinate the ginger for 2 hours.
2. Cut the green pepper into small cubes, cut the dry red pepper into sections, and dice the ginger.
3. Pour a medium amount of oil into a cold pot, add 2 tablespoons of lard, add dried chili segments, ginger, cinnamon, Sichuan peppercorns, and 1/2 amount of garlic cloves.
4. Turn on high heat and stir-fry the seasonings until fragrant. Add the marinated chicken pieces and marinade and stir-fry together. Add bean paste, a small amount of salt and dark soy sauce, and stir-fry frequently over medium heat.
5. Stir-fry for about 30 minutes, add the remaining 1/2 garlic clove halfway, but do not add water. When the chicken pieces are basically cooked, add diced green pepper and chicken essence and stir-fry for a few minutes before serving.
Griddle fish
?
Ingredients:
One grass carp, 3g pepper, 5g green onion, 1 spoon dark soy sauce, 4 garlic , minced ginger, salt, potatoes, yams, onions, dried chilies, celery or coriander
Method:
1. Cut the fish into pieces and marinate with salt, ginger and green onion for a while
p>
2. Slice yam, potatoes, onions, ginger and garlic
3. Fry the fish until golden brown, then remove and set aside
4. Fry yam and potatoes separately into golden brown Remove the yellow color and set aside
5. Heat oil in the pan, add Sichuan peppercorns, dried chili peppers, onions, ginger and garlic and stir-fry until fragrant, then add onion pieces, put the fish into the pan and stir-fry evenly
6. Add appropriate amount of light soy sauce or dark soy sauce and mix well, then add salt to taste, and sprinkle in celery or coriander before serving
Dry-pot shrimp
Ingredients:
p>Half a catty of prawns, three ounces of pork tenderloin, three ounces of shiitake mushrooms, three ounces of green onions, half a ounce of coriander, four or five spicy pickles, two tablespoons of Laoganma spicy sauce, two tablespoons of oyster sauce, Two tablespoons of chili oil, 15 grams of Sichuan peppercorns, one piece of old ginger, two pieces of garlic, two cadmium star anise, four or five bay leaves, one coffee spoon of sugar, one spoon of starch, three tablespoons of cooking wine, and appropriate amount of salt
Method:
1. Cut the backs of the prawns and remove the sand lines; cut the tenderloin into thin slices; wash the mushrooms and cut them in half; wash the bay leaves and star anise; chop the ginger, garlic and pickled peppers Chop green onion into small pieces; mince coriander.
2. Add two tablespoons of cooking wine and salt to the prawns and mix well; add one tablespoon of cooking wine, salt and starch to the pork slices and mix well.
3. Put the pot on the fire, heat the oil until it is 60% hot, add Sichuan peppercorns, add the pork slices and stir-fry until the surface turns white.
4. Push the meat slices to the edge of the pot or scoop them out, reduce the heat to low, add ginger, garlic, chopped pickled peppers, star anise, bay leaves, and dried pepper segments, and stir-fry until fragrant.
5. Add oil and chili pepper, then stir-fry all the ingredients in the pot evenly.
6. Add about a pound of soup or water and Laoganma spicy sauce and bring to a boil.
7. Add the mushrooms and cook for about two minutes.
8. Add shrimp, diced green onion, sugar, salt and oyster sauce and cook for about three minutes.
9. Turn to high heat to thicken the soup, add chopped coriander and mix well, put it into a dry pot and serve.